Sunchon National University on the use of green tea by- product (GTB) as a substitute for antibiotics in poultry diets. The objective of this study was to to evaluate ...
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Effect of Green Tea By-product on Performance and Body Composition in Broiler Chicks C. J. Yang*, I. Y. Yang, D. H. Oh, I. H. Bae, S. G. Cho, I. G. Kong, D. Uuganbayar, I. S. Nou1 and K. S. Choi2 Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea ABSTRACT : This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p
